The National Conference Center and West Belmont Place announced the promotion of Todd Goldian to director of food and beverage.
Goldian was previously executive chef for the property, where he superbly led the culinary program, including serving as many as 2,700 meals a day in the Guest Dining Room, and delivering award-winning catered events for private and public functions of 10 to 2,000 people in the property’s 55,000-square-foot West Belmont Place Event Center.
“Todd’s leadership skills, management style and ability to mentor our large culinary staff has made him the perfect candidate for the the position at The National,” said Geoff Lawson, vice president and general manager.
Goldian greatly expanded the property’s BuyVA farm-to-table program and has taken the Chef’s Table events at the property to the highest level of excellence.
“Todd has brought our culinary offerings to a new level and has fostered our mission to source local produce and meats from Loudoun County farmers for sustainability, freshness and quality,” Lawson explained.
Drawing from his extraordinary fine dining skills gained at several Washington area hotels, including the Inn at Little Washington, The Willard and The Ritz Carlton, Goldian mastered and shared his expertise with the culinary team at The National. His cooking style focuses on using local and seasonal ingredients and transforming them to create flavor profiles from around the world. His experience with international clientele has fine-tuned his approach to Italian, Thai, Southwest, Japanese, Mexican, and regional American cuisines.
Graduating top of his class at Johnson & Wales in Virginia Beach, Goldian has cooked for royalty, professional sports teams, presidents, politicians, and many high end weddings and social events.
“Farm-to-table cuisine is certainly not new, but we’re taking things one step further and going ‘hyperlocal,’ working with as many local farmers as possible to source the food,” said Goldian. “We know that food plays an important role in the overall experience of our guests and their meals. And we also know the value that food plays in ensuring that learning sessions, meetings, and networking events are far more productive when participants are eating food that effectively fuels their minds.”